I don't peel or seed my eggplant. Not sure if others agree with the following, but I followed this "salting" method to make a great eggplant goat cheese dish.
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Salting an Eggplant
In season and freshly picked, eggplant is tender and mild, needing neither peeling nor salting to remove bitterness. However, since such fresh eggplant is not always available, salting is imperative.
Globe eggplants — the most common variety — are normally salted to remove their bitterness. There is another reason to salt, too. Not only does the salt flavor permeate the dense flesh, but it also removes excess moisture and helps firm up the texture of eggplant. Salted, rinsed, and dried eggplant will need less oil when cooked. Remember that a dish made with salted eggplant may not need any more salt.
To salt eggplant, slice or cube the vegetable, sprinkle the pieces all over with a generous amount of gray salt, then place them in a colander to drain. After 20 to 30 minutes, depending on the thickness of the slices or cubes, rinse quickly under running water. You are literally washing away its bitterness. To dry the eggplant pieces, press them firmly between sheets of paper towels or tea towels.  |